Pea And Pasta Salad Recipe

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Pea and Pasta Salad

Jo Beth Hartz


I made this for company and they loved. My girlfriend asked for the recipe and has used it for guests, also.

☆☆☆☆☆ 0 votes
8 people - 1 1/4 cups serving.
15 Min


4 c
fresh or frozen peas; cooked, drained and cooled
8 oz
mini farfalle pasta; cooked,rinsed with cold water and drained
1/2 c
chopped red bell pepper
1/2 c
chopped orange bell pepper
1/2 c
chopped yellow bell pepper
1/4 c
chopped fresh flat leaf parsley
2 Tbsp
chopped fresh dill
2 Tbsp
chopped fresh dill
2 Tbsp
chopped fresh mint
3 c
chop cooked chicken (optional)


1/4 c
white wine vinegar
1 Tbsp
country-style dijon mustard
1 tsp
fresh lemon juice
2 tsp
3/4 tsp
kosher sal
1/4 tsp
black pepper
1/2 c
olive oil


1Make the Salad. Toss together peas, pasta, bell peppers, parsley, basil, dill, mint and if desired chicken.
2Make the Dressing. Whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over salad and gently toss.
3Note: I used dry herbs - 2 teaspoons each. It makes a lot. I only used half the seasoning in salad.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern